Perfect Cheeseburgers

Ingredients:

5 lbs Kosher first cut brisket
Salt
Pepper
Grated cheddar cheese
Toppings and condiments of your choice

Preparation:

Buy 5 pounds of Kosher first cut brisket. I cut off the obvious big chunks of fat, and then cut the brisket into 3″ chunks.  Into the food processor, a minute or two of whirring around,  and voila, I had fresh ground not too mashed together beef.  I salt and peppered the beef and gave it a couple more whirls around, and then it was time to make the burgers.

Light and fluffy are not two words that generally go together with hamburgers.  But that’s one of the tricks of making perfect burgers, dont mash the meat.
The second trick is to sear or char the outsides for a couple of minutes per side and then put them in the oven for 4 minutes at 350 degrees to finish cooking so they stay juicy.

A trick to get the perfect cheese topping is to grate some cheddar on the top (the cheese needs to be a really “melty” kind) and stick under the broiler for just a minute or so the cheese melts but doesnt slip off the meat.

And now, for the bread.  No plain old store bought rolls for these puppies.  We found a bakery that made fresh brioche-type hamburger rolls.  A quick toasting, then they are ready for the burgers.

Toppings in  my house include shredded lettuce, tomatoes, red onions, and lots of pickles.  Ketchup, mayo and mustard complete the meal.

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Recipe courtesy of Mama Says (www.mamasays.us). Check out their recently introduced No More Frozen Pizza! recipe collection for new cooks, recent college graduates, newlyweds, and those finding their way into the kitchen - featuring delicious and budget conscious recipes for main and side dishes, as well as salads. For other recipe ideas join them in the kitchen at http://www.mamasays.us/blog

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